Mexican Rice

Standard

today i made beef fajitas with mexican rice. The fajitas were good but still need work,I havent found the perfect marinade for them yet but the rice was very good,just like a mexican restuarant. heres the rice recipe

1 1/2 cups rice
1/3 cut oil
3 1/2 cups chicken broth
14oz can diced tomatoes drained
1/4 onion roughly chopped
3 cloves garlic roughly chopped

Pour the rice in a bowl and cover with hot water. Let sit for 5 minutes. pour off the water and rinse in cold water then pour into a strainer and set aside a few minutes before shaking the water out.
meanwhile take the tomatoes,onion and garlic and puree in a food processor.

Heat the oil in a pan at least 9″wide and 3″ deep (I use a paella pan)
pour the rice into the pan after given it one last shake (it will spatter when you pour it into the hot oil)
cook over high heat stirring often until the rice starts tur turn a light golden brown (8-10 minutes). Add the tomato mixture and keep cooking until dry (4-5 more minutes) stiring occasionally. stir in the chicken broth,cover and cook on medium heat 10 minutes. remove from heat and keep in a warm place for 20 minutes. ( i stick the paella pan in an oven preheated to warm and turned off)

Fluff before serving

If anyone has a good beef fajita marinade let me know

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